Serves 2.
Ingredients: 75g wild rice; 50g halved green beans; 6 cherry tomatoes, quartered; 1 spring onion, sliced finely; half advocado, cubed; 1 haeped tbsp fresh coriander leaves; juice of half a lime, plus an extra squeeze of lime & some wedges; tsp crushed cumin seeds; half tsp of caraway seeds, crushed; quarter tsp dried chilli flakes; 1 clove of garlic, crushed; 1 tbsp tomato puree; 300g tuna steak, chopped finely; low fat cooking spray.
1. Cook wild rice according to packet instructions. Add the green beans for the last couple of minutes & cook until just tender but still crisp. Drain & tip into a mixing bowl.
2. Add the tomatoes, spring onion, advocado, coriander & squeeze of lime juice,& season to taste. Set aside.
3. Mix the juice of half a lime, spices, garlic & tomato puree together, along with a little seasoning, to form a marinade. Shape the tuna into 2 chunky burgers, then marinate for 5 mins, turning to coat.
4. Heat a frying pan, mist with low fat spray, then carefully fry the burgers for 2&half-3mins, or until cooked through. Serve the tuna burgers with the wild rice salsa &lime wedges on the side.
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